The effect of low temperature on the growth and survival of <i>Staphylococcus aureus</i> and <i>Salmonella typhimurium</i> when inoculated on to bacon

Farrell, Geraldine M.; Upton, Mary

doi:10.1111/j.1365-2621.1978.tb00771.x

Cited by 15 publications

(3 citation statements)

References 23 publications

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“…It was also reported that the survival period of S. aureus was longer at lower temperatures than higher temperatures [22]. In addition, S. aureus inoculated in the bacon could survive at -22°C even after 30 days of storage [23]. Although the mechanism and evidence concerning the higher survival probability of S. aureus at lower temperature are not clarified, some studies indicate that S. aureus increased in glycolytic enzyme production and changed the lipid components of its membrane to acclimate to cold environment [24,25].…”

Section: Resultsmentioning

confidence: 88%

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Moon

Min

Park

et al. 2017

Food Sci Biotechnol

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We evaluated the survival ability of and the production of Staphylococcal enterotoxin A (SEA) in dried filefishes and julienned squid at 10°, 24°, and 35 °C for 5 months. survived longer at 10 °C than 24° and 35 °C, and better in dried julienned squid than dried filefishes. At 35 °C, the populations of were rapidly diminished and undetectable in dried filefishes and julienned squid after 14 and 19 days, respectively. SEA production did not increase during the 5-month storage period, regardless of the temperature and type of dried fish products. Although it is advised to store dried fish products at 10 °C for quality control in retail markets, refrigerated temperature is more likely to facilitate the survival of in dried fish products. Thus, dried fish products should be produced and stored under hygienic conditions.

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Section: Resultsmentioning

confidence: 88%

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Moon

Min

Park

et al. 2017

Food Sci Biotechnol

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“…When refrigeration is extended, Pseudomonas, Acinetobacter, and Moraxella species may grow and damage fresh meat [67]. Gram-negative organisms are known to survive less frequently compared to their Gram-positive counterparts [68][69][70]. However, recent studies have shown higher survival rates among Gram-negative bacteria, especially Pseudomonas species, which account for the majority of bacteria responsible for refrigerated meat deterioration [67].…”

Section: Microbiological Propertiesmentioning

confidence: 99%

Ultrasound Application to Improve Meat Quality

Alarcón-Rojo¹,

Peña-González²,

Galicia³

et al. 2018

Descriptive Food Science

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High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods.

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“…). Studies reported that the limiting water activity (aw) for the growth of S. aureus sealed in canned meat at an oxygen concentration of 5.5% was 0.87% at 37°C and 0.91% at 20°C Farrell GM & Upton ME (1978). seeded S. aureus on strips of bacon and stored them at -22°C, 5°C, and 16°C to monitor the number of bacteria in these strips.…”

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confidence: 99%

Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

Choi¹,

Ku²,

Jeon³

et al. 2016

KFCS

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Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to 1 st cooked treatments and those submitted to 2 nd cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with 1 st cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with 2 nd cooked treatments changed gradually. VBN levels were generally lower in products with 2 nd cooked treatments than in those with 1 st cooked treatments, but they varied with the type of products. On the 35 th day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with 1 st cooked treatments and 3.44-6.92 log CFU/g in products with 2 nd cooked treatments, showing fewer bacteria in the latter products. Conclusions: 1 st cooked treatments were effective in microbial control, but 2 nd cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

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The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to bacon

Cited by 15 publications

References 23 publications

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Survival of Staphylococcus aureus in dried fish products as a function of temperature

Ultrasound Application to Improve Meat Quality

Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

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